(1) Except as specified in subsection (2) of this section, refrigerated, potentially hazardousfood must be at a temperature of 41°F (5°C) or below when received.

(2) If a temperature other than 41°F (5°C) for a potentially hazardousfood is specified in law governing its distribution, such as laws governing milk and molluscan shellfish, the food may be received at the specified temperature.

(3) Raw eggs must be received in refrigerated equipment that maintains an ambient air temperature of 45°F (7°C) or less.

(4) potentially hazardousfood that is cooked to a temperature and for a time specified under WAC 246-215-03400 through 246-215-03410 and received hot must be at a temperature of 135°F (57°C) or above.

(5) A food that is labeled frozen and shipped frozen by a foodprocessing plant must be received frozen.

(6) Upon receipt, potentially hazardousfood must be free of evidence of previous temperature abuse.